Small Birthday Cakes with Fondant
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 1 unwaxed Orange (finely grated zest)
- 1 ½ cups gluten-free all purpose flour
- 2 tsps gluten-free Baking powder
- ⅜ cup gluten-free orange Yogurt
- milk (if needed)
- For the icing
- 2 ½ cups powdered sugar
- 3 Tbsps lemon juice
- 1 tsp hot water
- To decorate
- sugar sprinkles
- Sugar flower
- 2 tubes colored piping icing
Product recommendation
Free from gluten and nuts.
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs, orange zest and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined. Add milk if the mixture is too stiff, to give a soft dropping consistency.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and water until smooth and thick.
7.
Divide the icing between small bowls and stir a few drops of food colouring into each bowl, leaving 1 bowl white.
8.
Spread the icing over the cakes.
9.
To decorate: Add dots of contrasting icing to some cakes. Decorate the remaining cakes with sugar sprinkles and flowers and piped contrasting icing.
